Process for Puffing-Drying Fruits and Vegetables

Abstract

A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials.

1 - 8 . (canceled) 
   
   
       9 : A process for puffing-drying fruit-vegetable foods at normal temperature, comprising: rinsing the fruit-vegetable foods and removing the surface water; then putting the foods into the reaction vessel; vacuumizing the reaction vessel to 0.08-0.1 MPa; then injecting CO 2  to the vessel to 1.5-10.5 MPa; maintaining 0.5-60 minutes; depressurizing the pressure to atmospheric pressure over 0.5-4 minutes to puff and dry the foods. 
   
   
       10 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein, before putting the fruit-vegetable foods into the reaction vessel, rinsing them and removing the free water to make the water contents of the foods to be 20-60% through traditional drying technology. 
   
   
       11 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein, after depressurizing the pressure of the vessel with foods to atmospheric pressure, dehydrating the fruit-vegetable foods to make the water contents of the foods to be 3-5%; then vacuum-packing the foods, and the pressure of the packing vessel is 0.05-0.1 MPa. 
   
   
       12 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein said reaction vessel is a puffing-drying reaction vessel for fruit-vegetable foods. 
   
   
       13 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein said depressurizing the pressure to atmospheric pressure over 0.5-4 minutes is that the pressure is decreased step by step for at least 1-3 times to depressurize the pressure of the vessel to atmospheric pressure. 
   
   
       14 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein, the pressure of the vessel is increased to 1.5-9.5 MPa; the pressure is maintained for 5-30 minutes; and the vessel is depressurized to atmospheric pressure over 0.5-2 minutes to puff-dry the foods. 
   
   
       15 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein the pressure of the vessel is increased to 1.5-8 MPa; the pressure is maintained for 3-20 minutes; and the vessel is depressurized to atmospheric pressure over 1-3 minutes to puff-dry the foods. 
   
   
       16 : The process for puffing-drying fruit-vegetable foods at normal temperature as described in  claim 9 , wherein the pressure of vessel is increased to 1.5-7 MPa; the pressure is maintained for 2-20 minutes; and the vessel is depressurized to atmospheric pressure over 2-4 minutes to puff-dry the foods.